Month: October 2015

My husband & I are so excited to finally have trick-or-treaters this year! We’ve also decided to have a few friends over for some Halloween-inspired appetizers, so thankfully Pinterest prevailed! Check out some HEALTHY Halloween treats that will leave your guests grossed out, but reaching for seconds. 🙂 For additional ideas, check out my Pinterest page: https://www.pinterest.com/kaleighl/halloween-party/

Homemade Guacamole “Throw-Up”

4 Ripe Avocados

1/4 Cup diced Tomatoes

1 Tablespoon finely chopped Red Onion

1 Jalapeno or Serrano, seeds removed & finely chopped

1 Tablespoon finely chopped fresh Cilantro

2 Garlic Cloves, finely chopped

Juice of 1/2 Lime

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

Sea Salt & Pepper to Taste

Mix all of the ingredients but the Avocados, Sea Salt & Pepper. Mash the Avocados & fold in additional ingredients. Finish with Sea Salt & Pepper to taste!

Date Stuffed “Cockroaches”

Pitted Medjool Dates

1 log of Goat Cheese

Marcona Almonds

Rosemary Sprigs

Plastic Cockroaches

Directions:

Pre-heat oven to 400 degrees.

Slice the dates length-wise to insert a dollop of goat cheese, one almond, and several rosemary sprigs. Re-seal the dates as best as you can.

Bake for about 8-10 minutes just to soften the cheese & dates. Garnish with plastic cockroaches! Yum!

Raw Cookie Dough Cake Pops

Cookie Dough Ingredients:

1 1/2 Cups Cooked, Rinsed and Drained Chickpeas (Canned is fine)

3 Tbsp Coconut Oil (Room Temperature)

1/4 Cup Natural Maple Syrup

1 Tsp Vanilla Extract

1/4 Tsp Sea Salt

1/2 Tsp Cinnamon

1/3 Cup Mini Vegan Chocolate Chips or Dark Chocolate Chips

About 2 Cups Vegan White Chocolate Chips

Additional 1/8 cup Vegan Chocolate Chips or Dark Chocolate Chips

Directions:

Place all Cookie Dough Ingredients excluding the chocolate chips into your food processor and blend until completely smooth stopping to scrape down the sides.

Mix chocolate chips into your batter using a spatula.

Place ingredients in a glass baking dish or loaf pan and place in the freezer for 1 hour.

Remove from freezer and using a melon baller or spoon roll into 1 inch cookie dough balls and place on a plate.

Place in the freezer for 2 hours.

Melt white chocolate chips in the microwave or double boiler.

Remove cookie dough balls from the freezer and dip each ball or coat evenly with melted white chocolate. Place in the freezer for another 30 minutes.